Distinguishing Feature : A strong smell of garlic emanates from a large clump of Ramsons without ever needing to crush any part of the plant. The stem is triangular in cross-section.

The edible leaves of Ramsons can be eaten in salads, where they impart a garlic-like taste, or they can be cooked as a vegetable. Both the bulbs and the flowers are also tasty. Be aware that the leaves of Lily of the Valley are very similar to those of Ramsons, but do not smell of garlic when rubbed and are exceedingly poisonous.

Ramsons grow in shady hedgerows or moist deciduous woodland that has some light.

The flower stem of Ramsons is triangular in cross-section; whereas the leaves have a keel or chevron cross-section.

It is likely that Ramsons contain the same chemicals as gives Garlic its odour, Allicin and Diallyl Sulphide. Both these sulphur containing compounds are derived from the (only) sulphur containing amino acid, cysteine. Allicin possesses anti-bacterial and fungicidal properties, a defence against attack by pests, but is absent from Garlic until the cloves are crushed when the enzyme allinase (which is present in the cells) are released to convert alliin to allicin. Thus the defence is usefully only invoked when the plant is damaged. Allicin is present in all varieties of Allium including onions. Although not strictly an amino acid per se, Allicin nevertheless mimics some amino acids in that it can bind to the SH- groups of proteins. Humans are seemingly immune to the effects of allicin, (and it may even profer beneficial effects) but cattle and horses are not; they can develop haemolytic anaemia from eating garlic (the errant breakdown of red blood cells) and may die as a result.

The sulphur containing amino acid is converted into alliin within Garlic (and probably Ramsoms) to be be stored until such time as the plant is damaged, when the enzyme alinase converts the alliin to allicin. When allicin is released it gives the characteristic odour of garlic, and also protects the plant from pests by way of its anti-fungal and anti-bacterial attributes.

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